This is the recipe I use in the Dehydrator and turns out real good
Â¼ TPS = Jerk Sauce
Â½ TPS = Garlic Salt
Â¾ TPS = Brown Sugar
1 TPS = Pepper
1 TPS = Meat Tenderizer
1 TPS = Black/Red Pepper Mix
1 TPS = Liquid Smoke
1 TBL = Country Bobâ€™s Sauce (This is sold locally)
Â¼ CUP = Ketchup
Â¼ CUP = Worcestershire Sauce
Â¼ CUP = Red Wine Vinegar
Â¾ CUP = Water
4 TPS = LA Choy Soy Sauce
6 Shakes = Hot Sauce
Mix ingredients together. Add extra to taste if needed.
Cut all fat from meats when slicing meat; 1/8â€™â€™-3/16" in. thick (best).
Soak in sealed container overnight (12 hrs or more).
Strain and save liquid from meat for next batch.
Rub some of the solids (pepper) onto meat after being
Placed meat on the hydrator and hydrate approximately 12hrs
until dryness is desired.